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Baked Egg Crepes with Spring Herbs and Avocado
Ingredients
  • 4 crepes
  • 1 cup shredded Gruyère cheese
  • 1 cup fresh spinach, roughly chopped
  • 2 tablespoons salted butter, thinly sliced into 4 pats
  • kosher salt and pepper
  • 4 eggs
  • 4 slices thin prosciutto
  • 1 avocado, sliced
  • ¼ cup fresh dill, roughly chopped
  • ¼ cup fresh basil, roughly chopped
  • 2 tablespoons fresh chives, chopped
  • 1 pinch crushed red pepper flakes
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